Recipes - print - Spring Vegetable Medley

Spring Vegetable Medley - Recipe

Serve this great tasting recipe as a vegetable side dish or a delicious salad alternative to the usual lettuce garden salad.
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Spring Vegetable Medley Recipe
  • Combine in jar with a tight lid and shake well.
  • Heat olive oil over medium heat.
  • Add red onion and the shallot. Sauté for 5 minutes.
  • Add mushrooms and chopped garlic. Continue stirring and sautéing for another 5-8 minutes until mushrooms are golden brown.
  • Add asparagus, rosemary, and lemon juice. Sauté another 5 minutes, just until asparagus is crisp tender.
  • Add in edamame. Sauté 2 more minutes.
  • Turn off heat, add chopped tomatoes, salt and pepper. Pour vinaigrette over vegetables, note you may not need to use all of it.
  • Serve warm with Herb Grilled Chicken.
Prep Time: 10 minutes
Cook Time: 15 minutes
Container: large sauté pan
Servings: 4
Serving Size: 1 cup
-2 tablespoons olive oil
-1/2 cup red onion - chopped
-1 shallot - chopped
-1 clove garlic - minced
-8 ounces baby bella mushrooms - sliced
-1 bunch asparagus - (8 to 12 spears) chopped into 1-inch pieces
-1 cup edamame - frozen or fresh
-1 tablespoon fresh rosemary - chopped
-1/2 lemon - juiced
-1 tomato - chopped, or 1 cup grape tomatoes
- salt and pepper - to taste
-6 tablespoons olive oil
-3 tablespoons white wine vinegar
-1 tablespoon fresh rosemary - chopped
-3 teaspoons fresh lemon thyme - chopped
-1/2 teaspoon salt
-1/2 teaspoon pepper